When customers started requesting pumpkin-spice recipes, I turned to my brother Danny, the McKenna clan’s resident Halloween expert and culinary school graduate. Danny’s rule: The flavor of a pumpkin purée must be nutty and rich without being overly spicy or dense. Ever the pragmatist, and much to Danny’s purist chagrin, I find that canned pumpkin purée is surprisingly flavorful and far more convincing than other canned vegetables. Sorry, Danny, but it’s true.

　　

Ingredients

makes 12

　　2 cups Bob’s Red Mill gluten-free all-purpose baking flour

　　2 teaspoon baking powder

　　2 teaspoon baking soda

　　1 teaspoon xanthan gum

　　1 teaspoon salt

　　1 tablespoon ground cinnamon

　　1 tablespoon ground ginger

　　1/2 cup coconut oil, plus more for the pan

　　2/3 cup agave nectar

　　2/3 cup rice milk

　　2 tablespoons pure vanilla extract

　　1 1/2 cups canned unsweetened pumpkin purée

　　1/2 cup hot water

　　

Step 1

Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners.

　　

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.

　　

Step 3

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.

　　

Step 4

Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter